- 1 large potato, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1.2l chicken or vegetable stock
- 400g broccoli, chopped into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
For the toasties
- 7 slices bread
- 175g cheese, grated – cheddar, red leicester or any blue cheese
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- few drops Worcestershire sauce
Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
Broccoli & blue cheese soupAfter blending the broccoli soup, stir in 175g crumbled blue cheese until melted. Serve with crusty bread.